Bhindi Masala / Okra Curry

Ingredients:

Okra - 2 lbs (washed, dried thoroughly and cut into big pieces)
Onion - 2 medium sized (cut into big chunks)
Roma Tomato - 2 medium sized (cut into big chunks)
Cumin Seeds - 2 tsp
Red Chile Powder - 2 tsp
Garam  Masala Powder - 2 tsp
Turmeric Powder - 1 tsp
Salt - to taste
Oil - 3 TBSP


Method:

1. Coat 1 TBSP of oil to the cut okra and spread it on a baking tray lined with aluminum foil.
2. Bake the okra in a preheated 400 degree oven until it turns slightly brown. (about 30 min.)
3. Heat 2 TBSP of oil in a pan over medium heat and add cumin seeds.  Fry for 20 seconds.
4. Add the chopped onion and fry for 2 minutes.  
5. Add red chile powder, garam masala and turmeric powder.  Mix well and cook for a minute.
6. Now add the tomatoes and salt and cook for another minute.  Do not over cook the tomatoes.
7. Add the baked okra and mix well to coat the spice mixture.  Cook for another 1 minute or so and remove from the heat.
8. Serve hot with chapatti and rice.

Spicy Potato Roast

Look at these teeny-tiny potatoes, I picked up from my favorite store Trader Joe's.

And look what I made out of them.

Roasting

And Ta-Da

Spicy Potato Roast

Ingredients

Potatoes - 1 lb
Mustard seeds - 1/2 tsp
Urad dal / ulutham paruppu - 2 tsp
Turmeric powder - 1/2 tsp
Asafetida - 1/4 tsp
Curry leaves
Salt to taste
Oil - 2 TBSP
Dry roast the following ingredients and make a fine powder
Coriander seeds / dhania - 2 TBSP
channa dal / kadalai paruppu -  1 TBSP
Black pepper - 1 tsp
Cumin seeds / Jeeragam - 1 tsp
Dry red chilli - 3-4 (according to your taste)

Method
Wash and peel the potatoes.  If you are using the teeny-tiney ones use stove top for boiling.
Heat oil in a large skillet and add mustard seeds.  Now add urad dal and fry till golden brown.  Add curry leaves, turmeric powder and asafetida.  Add the peeled potatoes, salt and mix well.  Now add the ground spice powder and coat the potatoes well.  Make sure not to break the potatoes while mixing.  Cook the potatoes in low flame, stirring occasionally until brown.  Serve hot.

Enjoy!!!